-
1
For the crumble: Brown the butter over medium heat.
-
2
Stir with a whisk.
-
3
Once golden brown, remove from the heat immediately.
-
4
Be sure to not burn it!
-
5
Add the flour, brown sugar, salt and cinnamon, and continue to heat until fully combined.
-
6
For the cupcakes: Preheat the oven to 345 degrees F. Line cupcake pans with 15 liners.
-
7
Combine the flour, baking powder, baking soda and salt in a medium bowl.
-
8
In a mixer with a paddle attachment at medium speed, combine the butter and brown sugar.
-
9
Mix until fully combined.
-
10
One ingredient at a time, add the bananas, sour cream, vanilla and eggs, mixing well between additions.
-
11
Add the dry ingredients to the bowl and continue to mix.
-
12
Do not over mix!
-
13
Scoop the batter into the cupcake liners and add a generous amount of brown butter crumble on each top.
-
14
Bake for 12 to 15 minutes.
-
15
Check for doneness by inserting a toothpick into the cupcakes.
-
16
If it comes out clean, they are done.
-
17
Allow to cool.
-
18
For the buttercream: In a mixer with a paddle attachment at medium speed, blend the speculoos until smooth.
-
19
Add the butter and mix until fully combined.
-
20
Add the powdered sugar until you reach a smooth, silky consistency.
-
21
To assemble: Place the speculoos buttercream in a piping bag with a plain tip and pipe to your hearts content.
-
22
There is no wrong way, have fun and enjoy!
